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Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray.
Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds.
Remove and reserve.
Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-
onds. Bring water and butter to boil in small saucepan or in the microwave. With machine running,
pour liquid through feed tube and process 15 seconds, until smooth. Stir together buttermilk, egg
and vanilla extract. With machine running, add to chocolate mixture, 5 seconds. Scrape work bowl.
Add reserved dry ingredients; process until just blended, about 10 seconds. Do not over process.
Divide batter among tins and bake until toothpick inserted in center comes out clean, 20 to 25 min-
utes. Cool in tins for 10 minutes. Gently loosen cupcakes and remove from tin. Transfer to wire
racks to cool completely before frosting. Frost with chocolate frosting if desired.
Nutritional information per cupcake (unfrosted):
Calories 177 (37% from fat) • carb. 26g • pro. 3g • fat 8g • sat. fat 4g • chol. 46mg
• sod. 123mg • calc. 19mg • fiber 1g
Chocolate Frosting
Makes about 3/4 cup
Insert metal blade. Place powdered sugar and cocoa in work bowl. Pulse to sift, 10 times. Add
butter. Process 10 seconds. Combine 2-1/2 tablespoons of the milk with vanilla. With machine
running, add milk mixture in a steady stream. Process until smooth and creamy, adding additional
milk 1 teaspoon at a time until frosting is of spreading consistency.
Nutritional information per serving:
Calories 160 (34% from fat) • carb. 27g • pro. 1g • fat 7g • sat. fat 4g • chol. 17mg
• sod. 6mg • calc. 15mg • fiber 1g
Apple Streusel Pie
For the pastry:
1-1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter, cut in
1/2-inch pieces, at room temperature
2-3 tablespoons milk
1/2 teaspoon pure vanilla extract
pinch salt
1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick / 4 ounces) cold unsalted
butter, cut in 1/2-inch pieces
2 tablespoons cold vegetable shorten-
ing, cut in 1/2-inch pieces
3-4 tablespoons ice cold water
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 29